Whole Beef Tenderloin (Filet)

Beef tenderloin (filet) in one piece, center-cut or whole. Roast it for the table, or slice your own filet steaks.

What it is. The tenderloin (filet) runs under the spine and does almost no work, which is why it’s the most tender cut on the animal. Choose a center-cut piece of 500 g, 1 kg or 2 kg, trimmed of fat and silverskin, or the whole tenderloin in one piece.

Taste and texture. Buttery-soft, fine-grained and mild. It’s lean, so take it to medium-rare and no further.

How to cook it. Sear, then roast at 200 °C. Salt it an hour ahead and tie it every 3 cm, folding any thin end under. Sear all over in a hot pan or over hot coals, then roast: about 12–15 minutes for 500 g, 18–20 for 1 kg, 25–30 for 2 kg. Pull at 50 °C and rest 10 minutes; it climbs to medium-rare. Slice 2 cm thick and serve with roast potatoes and a green salad.

Pack and storage. Arrives vacuum-sealed. Center-cut pieces come fresh, at 500 g, 1 kg or 2 kg. The whole tenderloin weighs about 1.2–1.6 kg (fresh or frozen) or 1.5–2.5 kg (frozen) and is charged by its real weight. Fresh: keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery. Frozen: keep it frozen at −18 °C and follow the supplier use-by date on the pack. Thaw in the fridge, never on the counter.

Where it comes from. Depending on the source you choose: Australian Black Angus or our house line, Grillsons Select. Our butchers check every batch. Vacuum-sealed and packed the day it ships.